Boiled Crawfish

"I learned this Southern style of cooking from my mother-in-law. Live crawfish are the best, but you can also use thawed, frozen whole crawfish. Just pinch the tails and suck the heads to eat. You can also cook crab, lobster, or shrimp this way."

Directions

Place onions, garlic, lemons, oranges, celery, and jalapeno peppers into a 4 or 5 gallon pot. Season with pepper and seasoned salt; fill with enough water to fill the pot 3/4 full. Bring to a hard boil over intense heat, and allow to boil for 20 minutes.

Add the crawfish, cover, and boil for 20 minutes until the shells turn red. Drain and eat.

It's O.K. to put the onions and garlic in your water, you can even add potatoes ans corn on the cob but you must add either liquid or powder crab boil to the water (liquid proferred). Also, after the water is boiling, add the crawfish and boil for only 7 minutes. When done, remove from water and put into a large sealable container so they can steam out. A good idea is to sprinkle with tony's seasoning or powered crab boil before closing up. Allow to sit for about 15 minutes then eat. One other thing, if you only have 10 pounds of crawfish you better be eating alone.

I am from Louisiana and eat boiled crawfish all the time. I have never heard of adding jalapenos or celery to the boil. Plus 10 lbs of crawfish is NOT ALOT! The weight counts for the whole crawfish, shell and meat. You also must have some sort of seasoning, being powdered or liquid.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.